Hot dogs with harissa sticky onions & slaw

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Hot dogs with harissa sticky onions & slaw

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Tahini dressing

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Our tahini dressing is creamy and tangy, perfect for drizzling over salads. With lemon zest, garlic, and chives, it’s a versatile addition to any dish

Nutrition: Per serving

kcal707
fat29g
saturates6g
carbs86g
sugars27g
fibre12g
protein20g
salt2.03g

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Method

step 1

Heat the oven to 220C/200C fan/gas 7 or the air fryer to 200C. Put the sweet potatoes in a pan, cover with cold water and sprinkle in a good amount of salt. Bring to the boil and cook for 2 mins. Drain and leave to steam-dry for a few minutes, then toss with the garlic and onion granules, the paprika and oil, and season well. Arrange on a baking tray or in the air fryer basket in an even layer and cook for 25 mins (or 20 mins in the air fryer) until golden and crispy.
step 2

Heat the grill to high or the air fryer to 180C. Arrange the sausages on a baking tray or in the air fryer basket and cook for 15-20 mins, turning several times (or shuffling the basket) until dark brown all over.
step 3

Toss the slaw with the dressing, then layer into the buns along with the sausages. Top with the sticky onions and serve alongside the sweet potato wedges sprinkled with the gremolata.